Split vanilla bean in half and scrape with the flat end of a knife to remove seeds.

Whisk egg yolks, sugar, vanilla seeds and champagne in a bowl and place over a pot of simmering water. Continue whisking until the mixture becomes light-coloured, thick and foamy. At this point it will have reached 165°-170°F. Cool immediately by transferring the bowl to the ice bath, and whisking for 2 more minutes. Allow to cool thoroughly before continuing with the next step.

Whip cream until it forms stiff peaks, then fold into the custard mixture. Cover and chill in fridge for at least a half hour.

Roasted Red Grapes

3 cups red seedless grapes, stems removed

3 Tablespoons sugar

Preheat oven to 425°F.

Roast
grapes with sugar for 10-12 minutes, shaking pan occasionally to
prevent them from sticking. They should be tender and juicy, but not
bursting or falling apart.

Stir together flour, almonds, sugar and salt. Pour melted butter, egg white and vanilla in a small bowl and whisk lightly to combine. Mix wet and dry ingredients together. Spread spoonfuls of
batter into circles on the parchment paper with the back of a spoon, or
create shapes like triangles by using a stencil or by drawing a design
on the parchment paper, then flipping the parchment over and applying
batter onto the other side. Cookies will bake most evenly if the design
is not too irregular.

Bake 8-10 minutes, until the edges are golden. Shape while hot by
draping over a rolling pin until cool, or leave flat. The cookies will
become crisp as they cool.

Assembly

20 year old balsamic vinegar (optional)

Divide chilled sabayon among 4 dessert bowls or glasses. Pile warm roasted grapes on top, and drizzle with 20 year old balsamic vinegar (if using). Top with a tuile and serve immediately, with more tuiles on the side.

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